Scrub, peel, and rinse the potatoes, and cut them into 2-inch pieces. Place them in a large stockpot and cover with water. Boil until tender, approximately 18 to 20 minutes.Drain the potatoes and add remaining ingredients. Mash and mix well. I use a hand mixer to mash potatoes. It works great, thank you for giving me that tip Samantha.Transfer mashed potatoes to a shallow baking dish and cover with foil. Potatoes can be kept warm in the oven at this point, refrigerated, or frozen. Makes 10 to 12 servings.

These potatoes are delicious, I mean how could they not be--with butter, sour cream, and cream cheese?